{"id":5276,"date":"2014-04-14T09:00:42","date_gmt":"2014-04-14T15:00:42","guid":{"rendered":"http:\/\/www.colourfulpalate.com\/?p=5276"},"modified":"2014-05-03T17:55:53","modified_gmt":"2014-05-03T23:55:53","slug":"low-carb-alfredo-bake","status":"publish","type":"post","link":"https:\/\/www.colourfulpalate.com\/?p=5276","title":{"rendered":"Low Carb Alfredo Bake"},"content":{"rendered":"

\"Cheesy<\/p>\n

The secret to indulging my \u201cI want pasta\u201d mood\u2026is the most honoured spaghetti squash. It\u2019s the most magical vegetable in my universe. It also needs to be smothered in cheese. Because.<\/p>\n

And no, I don\u2019t need a real reason. Cheese doesn\u2019t need a reason. Ever.<\/p>\n

So I just tried this new Kraft<\/i><\/b><\/a> Shredded Cheese with a Touch of Philadelphia<\/i><\/b>\u2026it\u2019s amazing because they added a touch of the ever-so dreamy Philadelphia cream cheese to it. The result is the creamiest cheese I\u2019ve ever had. Seriously.<\/p>\n

In short\u2026I didn\u2019t just buy one package. It was too yummy\u2026the melt is all that I remembered. Gaaaah, so heavenly. And yes, I\u2019m obsessive about cheese. No judgement allowed here! Kraft just came out with 3 delicious flavours – My favourite was the Creamy Heard & Garlic, but I loved the Creamy Mexicana too. The one I haven\u2019t tried is the Creamy Mozza! I really liked that it comes already grated. Maybe I\u2019m lazy but I don\u2019t like cheese grating.<\/p>\n

\"Kraft<\/p>\n

So anyway, because I\u2019m into eating lots of vegetables and eating low carb (low sugar), I decided to try something really decadent while being all full of veggies. Let\u2019s just say I was successful! I shared this Alfredo Bake with a friend for lunch the other day and it was a hit\u2026although I was sad to see a 6 serving recipe literally leave my fridge in like\u2026two meals. Yes, I had seconds.<\/p>\n

\"Low<\/p>\n

Low Carb Alfredo Bake<\/h2>\n
    \n
  1. 1 spaghetti squash (small to medium), cooked<\/li>\n
  2. 1 cup Alfredo sauce<\/li>\n
  3. 3\/4 cup cooked chicken breast<\/li>\n
  4. 2 cups spinach, chopped<\/li>\n
  5. 1\/3 cup Kraft<\/i><\/b> Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia<\/i><\/b><\/a><\/li>\n
  6. 3 mushrooms, sliced<\/li>\n
  7. 1 tsp. Italian spices<\/li>\n
  8. 1-2 cloves garlic, minced<\/li>\n
  9. 1\/2 tsp. sea salt<\/li>\n<\/ol>\n

    Mix all ingredients together in a large bowl and place in a greased 7×11 baking pan. Bake at 350 degrees for 45 minutes or until cooked well. Makes 6 servings.<\/p>\n

    Note:<\/span> I cook my spaghetti squash by cutting them in half, scooping out the seeds, and adding a drizzle of olive oil inside each side of the squash. I then bake them at 375 degrees for 15 minutes. Then flip and bake the squash upside down for 30 more minutes in the oven. Done.<\/p>\n

    \"Low<\/p>\n

    \"Creamiest<\/p>\n

    You can visit the Kraft Canada website to see more yummy and scrumptious recipe ideas that include Kraft <\/i><\/b>Shredded Cheese with a Touch of Philadelphia<\/i><\/b> and the Melt you won\u2019t forget<\/a>. Then let me know what you think of this creamy, melty cheese! You will probably be as obsessed about it as I am.<\/p>\n

    Also you might want to know that Kraft Canada is hosting the What\u2019s Cooking Twitter Party and you\u2019re invited! It\u2019s on Wednesday, April 16 at 9:00pm \u2013 just follow @KraftCanada and search for #TouchofPhillyCheese.<\/p>\n

    Have you tried the new Kraft Shredded Cheese with a Touch of Philadelphia? Ever baked with spaghetti squash?<\/i><\/b><\/p>\n

    Disclosure: Although this post has been generously sponsored by Kraft Canada, the opinions and language are all my own, and in no way do they reflect Kraft Canada.<\/i><\/p>\n

    The secret to indulging my \u201cI want pasta\u201d mood\u2026is the most honoured spaghetti squash. It\u2019s the most magical vegetable in my universe. It also needs to be smothered in cheese. Because. And no, I don\u2019t need a real reason. Cheese doesn\u2019t need a reason. Ever<\/p>\n","protected":false},"author":1,"featured_media":5277,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[225,833,134,290,8],"tags":[2750,2754,2747,2753,2752,2746,2748,2755,2751,2749],"_links":{"self":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/5276"}],"collection":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5276"}],"version-history":[{"count":8,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/5276\/revisions"}],"predecessor-version":[{"id":5290,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/5276\/revisions\/5290"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/media\/5277"}],"wp:attachment":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}